Question

[Anonymous]

Ok so this will be the 3rd rib I’ve aged, the first I let go for 21 days, the next for 28. Unfortunately I didn’t like the way the 28 day one turned out, and I’m hesitant to let it go to 28. I don’t know why, but I found the texture off, even though it was med rare, I found it came apart like beef that was braised for hours…….and it was a little dry. Now I can’t see that the extra week did that, so should I let it go again, what do you think caused this?

[Ron Pratt]

hmmm, IMHO it may have been that particular piece of meat itself. This may blow your mind, but my best rib eye aging has been 45 days FOR sure and my next will be 60 days AT LEAST! I have a friend many miles away who I trust and respect who raves at his 75 day rib eye in a Drybag! I guess we all have to decide what aging length and trimming level WE like – not what OTHERS like!

[Anonymous]

I think Ron touched on the key here. Its going to be your own personal taste values that determine your best drybag period.
I think you will find individual steaks are a much faster aging period vs the full loin. For me, 10 days will be the limit if I do another single steak.
You might try using Sirllon steak for test material.
Good luck.. let us know your determinations. 🙂
“C~W”

[Anonymous]

I don’t think it was the extra time that did it, like RP said it may have been the meat itself, all I can do is try again. Maybe it was wet aged at Costco longer than normal, and with the extra dry aging I did, it had a negative (in my opinion) effect on that loin. It just like I said had a almost a dry jelly like texture, and seemed to lack flavor…….I guess the flavor thing may point to it being the cow itself.

[Anonymous]

Sounds to me like that particular cow just wasn’t that yummy….I’d try it again at 28 days and see if the results are the same or better. I bet they’ll be better.

A little adage that we go by at work when trying to troubleshoot with customers:
Seeing a problem once should be considered a fluke. Seeing a problem twice in a row should be considered a trend. Seeing a problem three times in a row should be considered fact.

[Anonymous]

I think it helps to have as much information regarding a problem as possible in a post. Maybe it is the engineer in me or my winemaking background. Knowing the cut and where the beef came from. Starting weight, Bone in or Boneless and how it weighed out after aging would seem to be helpful to those trying to give answers.

[Author]

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